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If I were to substitute almond meal for breadcrumbs, do you think I should swap cup for cup? Thank you in advance!
Hi Maggie, you might be able to get by with a little less, maybe 3/4 cup?
Thank you! The almond meal really affected the texture. The mixture was wet and pasty. I got it onto the fish as best I could and finished it under the broiler to help form a crust and it was surprisingly still delicious. For some reason we found it very salty .. Could have been user error (kids tug at my legs while I cook!). We’ll definitely make it again.
This was so tasty!
I made this this week and it was excellent! Really loved the flavor of the crust! Thank you for sharing.
I have sun dried tomatoes that have to be rehydrated. Can i use and if so, how much?
Hi Rebecca, I do not know. I’ve only ever worked with the sun dried tomatoes that are packed in oil.
Regarding the “fishy” flavor of some tilapia … try marinating in milk for about a half-hour. For some reason this seems to reduce that fishy flavor.
Recently I bought two fresh Halibut steaks for BBQ and to my surprise upon opening the package within an hour of purchasing them these steaks had an awful fish smell. The trick? I rinsed both under cold water while gently rubbing the flesh with my finger especially the center boning part, dried them with a clean paper towel and voila no more smelly fish. Unless the fish is very old or not fresh at all this trick will not work. Mistakes do happen at the store and filets can be mixed with other ones before being displayed so I most always rinse my fish… filet or not.
Made this a couple of nights ago and was very happy with how it turned out. I used mixed frozen berries for the sauce which did indeed work just fine. I especially liked the idea of processing sun dried tomatoes with the breading mix … ingenious and delicious!
Or, if you have access, you can just buy the same sun-dried tomato crusted tilapia already done an Costco!!!
Yes, you could go to Costco but if you noticed the crust on these filets are like a paste and packaged who knows when? Even though the package shows the date(s) the coating is made way in advance for perhaps 100’s of Costco warehouses. But again as Elise said…. to each his/her own. I do know though that Costco does sell Tilapia filets without the crust which could be another option. Having control in the making of the crust, as well as the amount put onto the filet, including the no delay to cook it, is what makes this recipe a winner over Costco.
Tilapia is farmed raised in pens and fed gmo grains and who knows what else. Do you know any fish that eat grains in the wild? Eat only wild caught fish.
Tilapia is an African river fish that thrives in high density schools. Its a favorite with aquaponic farmers because they say if you have a 55 gallon drum of water you can raise 55 Tiliapias. This has been attested to. They apparently get along very well.
Unfortunately because of the propensity to school so densely they outbreed other fish and in the U.S. you can’t breed them in most states. Texas and New Mexico forbids the importation of live fish because they are considered an invasive species. That means even aquaponic farmers can’t use them in any state that forbids this live fish.
They are mild and medium dense. I have it fried and steamed and I am going to try this recipe complete with the berry sauce. You can also make an orange sauce and that acidity goes well to enhance this fish. My brother makes tilapia crouettes with a lot green and red bell peppers with a liberal amount of jalapeno to heat it up. Pretty good eats. This new recipe gives one more way to enjoy this fish that is becoming very popular because its easy to breed.
Thank you Kathy and Elise for drawing my attention to the Seafood Watch website. They make it so easy to learn a lot quickly and make good choices. The pocket guide will be with me now, too!
They also have a smartphone app. Very useful for shopping and restaurants, although I am wary of restaurant fish lately given all the talk about how deceitful some can be on their menus.
I can hardly wait to try this – we are always looking for good seafood recipes in the summer and we LOVE your recipes – we also live in the Sacramento area, so we find your site to be timely and to use many of the same items that we have fresh in our garden or at the farmers market. I am using the last of my sundried tomatoes from last year’s harvest and I think they will make this superb! Thank you for the amazing ideas!
Sounds wonderful! I agree with Sandy S., the breadcrumb mixture would be a good one for Eggplant as well. My question: What berries did you use in your sauce? Thanks!
A frozen mixture of strawberries, blueberries, raspberries, and blackberries.
I’ve had baked fish fillet with blueberry dressing before and it was mindblowing! Love that crust.
This looks and sounds fantastic! I can’t wait to try. I know this is going to be a totally stupid question, but what is the reason for a separate plate with bread crumbs – why don’t we just lay the filet in a shallow bowl of the bread crumb mixture and then flip it over to coat second side?
I found this process works well for me. I put the breadcrumbs in a separate bowl because I don’t want to dip my hands into the food processor bowl to pull some out. I don’t dump them all in a shallow bowl to dredge because egg residue may be left on the remaining breadcrumbs making it more difficult to dredge other fillets, and because I can more easily control and portion out the amount of breadcrumbs I am using. But to each her own. Whatever works for you.
Thanks Elise, now I know what to do with the Basa fillets I have. So far they have been most unimpressive and this recipe should perk them right up.
Tilapia is a weeknight favorite in our house. I usually dust with flour or cornstarch, season with a little salt and pepper, and pan fry it for a few minutes on each side. Sometimes I squeeze a little lemon juice to finish it. I often serve it with your (raw) home fries and some green beans.
I like tilapia but have a hard time finding fillets that don’t taste fishy. Sometimes I think if you cut off the grey parts of the flesh, that helps a bit. Any insight?
I think you just have to make sure that either you’re buying the fillets frozen, and defrosting them right before you use them, or buying very fresh fillets. I often ask the fish monger at our local market when the fillets came in. “This morning” is the best response. Rinsing the fish (and then patting dry) also helps.
Thank you for the reply; I’ll definitely be taking your advice though a local fishmonger might be an obstacle.
Buy tilapia at COSTCO..fresh or frozen.
Berries with fish, hey? Well, I’m game to try it. You have a very good track record at our house!
Recently I have been experimenting with eggplant recipes. I think I will try your breading on it as well when I make the tilapia. The berry sauce may be good on it, too!